Photography by Alexis van DijkOnce you’ve tasted this homemade coconut milk, you’ll never go back to canned. Traditional recipes call for plain water, while this method combines the juice of young, sweet coconuts with the rich mature coco, for unique alchemy we can’t get enough of. Use it for the "wow factor” in soups, gravies, ice cream, and more.To learn more about the different ages and uses of coconuts check out www.coconutinformation.com.
Author: Ryan Burden
Machete, Cleaver, Or A Smooth Stone
Coconut Tool Or Butter Knife
Nut Milk Bag Or Cheesecloth
1Mature “Brown” Coconut(Husked)
1-2Sweet “Spoonmeat” Coconuts
Open husked, brown coconut by tapping firmly around the “equator” (think of the three eyes as the North Pole). You can use the back of a machete, cleaver, or even a smooth stone. Catch the juice in a large bowl, set aside.
Remove the meat using a coconut tool or butter knife, being careful to not force it too hard. Tip: Place halved coco in a warm, sunny spot for 1-2 hours; the meat will pop out much easier.
Fill the blender halfway with coconut meat, cut into 2” chunks. Add saved coco water and top with the juice of young, sweet coconuts.
Blend on high speed for 30 seconds.
Strain out fiber by pouring it into a nut milk bag and squeeze out “milk.”
Serve or jar and refrigerate (keeps up to three days if cold and un-opened). The cream will rise after a few minutes, which you can utilize as a substitute to heavy cream in any favorite recipe.